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Fasolada Recipe

Greek · Soup · 105 min total

Fasolada is a classic Greek white bean soup, often called the national dish of Greece. This hearty, tomato-based soup is flavored with olive oil, herbs, and vegetables, perfect for a comforting meal.

Ingredients

• 1 lb dried white beans (such as cannellini or great northern)
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 6 cups vegetable broth or water
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Rinse the beans and soak them overnight in enough water to cover by 2 inches. Drain and rinse before cooking.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in crushed tomatoes, broth, bay leaves, oregano, salt, and pepper. Add the drained beans.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender. Stir occasionally and add more liquid if needed.
6. Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Tips

• For a thicker soup, mash some of the beans against the side of the pot before serving.
• This soup tastes even better the next day; store in the refrigerator for up to 5 days.
• Serve with crusty bread and a side of olives or feta cheese.

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